Executive chef

Pre-opening and opening of a 4* hotel in Bratislava

• Miesto práce:
  Okres Bratislava, Bratislavský kraj, Slovenská republika
• Pracovná oblasť/oddelenie:
  Hotelierstvo a gastronómia,   F&B - kuchyňa
• Ponúkaný plat (brutto):
  dohodou
• Termín nástupu:
  dohodou
• Druh pracovného pomeru:
  Plný úväzok

• Náplň práce, právomoci a zodpovednosti:
  Under the general guidance of the General Manager provides the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximise guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and the Rezidor Hotel Group’s corporate guidelines, and service concepts.
  
  • Manages all activities in the kitchen, including production, stewarding and management of food production staff
  • Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
  • Assures adherence to Rezidor standards of food quality, preparation, recipes, and presentation
  • Oversees all food production related areas
  • Maintains product consistency and overseas inventory disbursement of all food supplies.
  • Assures that proper safety, hygiene, and sanitation practices are followed.
  • Co-ordinates operation of kitchen with other food and beverage departments.
  • Together with Food and Beverage Manager, and Director of Sales and Marketing, makes suggestions for sales promotions with food and beverage and to increase sales.
  • Ensures that prices and portions are offered in accordance with food and beverage profit objectives.
  • Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve
  • Overlooks the Ala carte kitchen as well as banquet operations following the Smart meetings concept of Park Inn: https://www.parkinn.com/foodtrends
  

• Požadované vzdelanie:
  stredoškolské s maturitou
• Odbor:
  kuchár
• Požadované jazykové znalosti:
  • Anglický - pokročilý
• Požadované Administratívne a ekonomické znalosti:
  • Fakturácia
  • Skladové hospodárstvo
• Požadovaná prax:
  3-5 rokov
• Doplňujúce informácie o pracovných skúsenostiach:
  • Minimum 2-3 years of experience as a Sous chef or Executive chef within a branded 4/5 star
  • Experience in A la carte and banquet operations
  
• Osobnostné predpoklady a zručnosti:
  • Flexible, creative, dynamic
  • Curious and keen to learn/develop him/herself constantly
  • Follow trends in the industry
  • Strongly customer focused
  • Team player
  • Cost-conscious
  • Able to transfer the own ambition and creativity into the work environment of the kitchen team
  • Able to create a positive work environment
  • Able to promote the team effort, coach/develop the team
  • Good problem solving skills
  • Good communication skills and ability to build excellent relationships within the hotel team as well as with external partners/suppliers
  • Able to work under pressure
  • Quality focused
  • Highest personal ethical performance standards
  
• Vodičský preukaz:
  B

• Spoločnosť:
  HOTELITY s.r.o.
  Klemensova 5B
  811 09, Bratislava
  www.hotelity.sk
• Kontakt:
  Renáta Sedminová